Anyone who follows me knows that I am one hell of a foodie. I mean, I could seriously spend my entire day in my kitchen and be completely content. Actually... I do spend a good portion of my time there, now that I think of it :) SG asked us to name our favorite recipe and feature it in our blog this week. I have nooo idea how to pick just one. So, I thought I would share one that is close to my heart. I am a Maryland girl, born and raised, and if there is one thing we do well in MD it is crab EVERYTHING! I make a handful of delicious crab dishes; crab cakes (duh), crab dip, crab boil, crab mac and cheese....I could go on forever. But! My favorite is an invention I had a couple years ago that always aims to please: Sriracha Crab Imperial Stuffed Avocado. It's a quick and easy appetizer, or you can make a few to enjoy as a meal. Get down on this, you guys! It's nom nom nommy!
Ingredients:
1 lb. Jumbo Lump Crab Meat
1 tsp. parsley
1 tsp. fresh lemon juice
1 egg
1 tsp. Old Bay
1 tsp. Worcestershire sauce
2 oz. mayonnaise
1 oz Sriracha
1 tsp. melted butter
Imperial topping:
3 oz. mayonnaise
1 oz. half & half
½ tsp. Phillips Seafood Seasoning
½ tsp. fresh lemon juice
½ tsp. Worcestershire Sauce
3-5 Avocados
smoked paprika and sriracha for garnish
Mix together all ingredients for filling except for crab meat. Gently fold in crab meat being careful not to separate large chunks of crab. Half avocados, remove pit and scoop part of the avocado out (not much, just enough to create a nice boat for the filling). Fill ramekins or cupcake tins (sprayed with cooking spray so it doesnt stick) and bake at 400 for about 12 minutes.
Mix ingredients together for topping until well blended. Remove imperial from ramekins and stuff into the avocados. top each avocado half with the imperial sauce and sprinkle with a bit of smoked paprika. Broil until brown (couple minutes).
Drizzle with more sriracha and enjoy!
Happy cooking, kids. Cheers :)
